These homemade Beer Bread Butter Swim Biscuits are incredibly easy to make. No rolling the dough and no biscuit cutters needed - just tender yummy biscuits!
In a large bowl, stir together the flour, sugar, and salt.
Add ½ cup of the butter and all of the beer. Stir to combine until there are no dry patches. It is a sticky dough.
Pour the remaining 1/2 cup melted butter into a 9x9 baking dish. Add the dough to the baking dish and smooth it out with your hands to the edges of the dish. I find dipping my hand into the melted butter helps it not to stick to my hands.
Cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked.
Place in the oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the middle biscuit comes out clean. Oven times can vary so it's always best to do the toothpick test.
Let cool a bit, then slice along the cuts you made earlier and serve.
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Keep leftovers at room temperature for 2 days, store in the fridge for up to 1 week. Freeze for 3 months.